This past New Year’s Eve, my husband and I hosted a dinner for 8 of our friends. We dubbed the event “Dinner of the Decades” to welcome in the last year of the current decade. The evening began in the living room with fire-side appetizers made famous in the 1950’s such as deviled eggs and a relish tray paired with a mid-century Aperol Spritzer. Once our guests took their seats at the dining room table, a warm version of Julia Child’s infamous Potato Leek soup was served paying homage to the great American chef and the 1960’s. The dinner continue in this fashion with each course (and pairing) bringing us closer to the current decade; A masterful chocolate sushi roll with espresso roe crafted using molecular gastronomy techniques paired with a Tennessee Espresso Whiskey my husband and I use to make killer martinis.

Somewhere in the middle of this 7-course dinner, we served African Adobo-Rubbed Tuna Steaks a la celebrated Chef Norman Van Aken’s New World Kitchen:Latin American and Caribbean Cuisine. (recipe) Not only was this dish perhaps the best course of the evening, but it was made even better by pairing it with a high quality Sake. Given the heat of the spices and the vinegary relief of the cucumber salad, a fine wine would have bowed down and taken second place…not so with the intensity and palate cleansing nature of a Junmai Daiginjo-Shu Sake. Served in small shot glass sized ceramic cups, Hakutsuru’s premium cool Sake from Kobe, Japan offered the perfect level of contrast and lift to the extra heat the Adobo rub brought to the plate. Pure perfection. While you may not be in a position to dive into Sake this week, do make it a point to give it a try before the year (and the decade) is over. Your palate and your friends will thank you.

Join in on the fun by learning a few interesting facts about how Sake is made Click Here

We have all seen terms like buttery, creamy, smooth on the back label of our favorite Chardonnay, but what does that mean in terms of pairing? For me, corn on the cob, lobster, and crab legs come to mind. The buttery texture of some Chardonnays just naturally stand up to foods that we often serve with butter. You might wonder why some Chardonnays have this creamy, buttery texture and flavor and others do not. In a word, malolactic fermentation. Ok that’s two words, but it is often rattle off as one word by wine folks during tastings. Here’s why. Malolactic fermentation (MFL) is a biochemical process that happens naturally in the winery. The process converts malic acid (think tart green apple) to lactic acid (think milk) resulting in a wine that is fuller in body, softer acid with a distinct creamy mouthfeel and buttery aromas. Not all winemakers desire these qualities – so they stop the process leaving the wine higher in acid and lighter in body. I happen to like both version of Chardonnay, but when it comes to summer sipping with seasonal corn on the cob fresh off the grill buttery Chard gets my vote every time. Cheers!

While the science of wine is complicated, here’s a snap shot answer:

The grape: Each grape has a unique flavor profile or set of characteristics. Much like apples, no two varieties taste exactly the same. Think Granny Smith vs Honey Crip vs Red Delicious and you will get the picture.

Fermentation: All wine grapes under go full or partial fermentation, which is the process of allowing yeast to convert the grape sugar into alcohol. Sometimes this yeast is native to the vineyard just floating around, and sometimes winemakers buy cultured yeast and add it to the vat. Regardless of yeast choice, the process of fermentation generates specific sets of aromas, too. It also creates textures in the wine such as creaminess. (Do this….Swirl you wine in the glass and look to see if the tears that form cling to the glass. The more they cling, the slower they move signaling a fuller bodied wine in your glass.)

Aging: Some wines are crafted for immediate consumption and they typical maintain their big fruit aromas because they are aged for a short period of time in an inert vessel – such as a glass bottle or stainless steel tanks. Other wines are put into an oak barrel for a period of time. Doing so helps to soften the wine a bit, but it also alters the mix of fruit aromas in the wine. Wine aged in oak oftentimes have vanilla, spice and nutty characteristics, as well as beautiful fruit.

They say that wine is alive in your cellar. And, in many ways, that is a truth. The molecules in the wine are continuously moving and changing in both barrel and bottle create new aromas along the way. Cheers!

Marianne

]]>http://americanwineschool.com/wineblog/wine-chemistry-101/feed/0A Brutish Winter makes for a Bubbly Springhttp://americanwineschool.com/wineblog/a-brutish-winter-makes-for-a-bubbly-spring/
http://americanwineschool.com/wineblog/a-brutish-winter-makes-for-a-bubbly-spring/#respondThu, 17 Apr 2014 18:52:41 +0000http://americanwineschool.com/?p=1010One can only hope that the brut winter weather of 2014 is finally over, but dare we utter the word “spring?” Most of us have a fear of jinxing the mild weather when it arrives by declaring spring has sprung – especially if you live anywhere in the north to central eastern part of the country. Crazy weather patterns and polar vortex influences have wreaked havoc on our faith in predicting the forecast. That said, given the choice of glass half full or empty – I am opting for full. Better yet. I am filling it with bubbles!

Brut level sparkling wines offer a festive way to celebrate the flavors of spring. From strawberry & asparagus filled salads to citrus glazed lamp chops, the crisp acidity and lemony flavors of brut bubbles will make you palate zing. Those with a hint of sweetness make perfect aperitif wines when paired up with salty appetizers or spicy deviled eggs.

While we all know that Champagne is the king of bubbles, knowing what to look for on the label will help you make the correct bubble selection for your palate and menu. Here’s a few pointers:

Only bubbles from the Champagne region of France may be called Champagne. Beautiful examples include Taittinger & Moёt Chandon making Champagne in France, as well as sparkling wine in California. If they are crafted in France but outside of the Champagne region, they are called cremant. Look for beautiful cremant wines from Alsace. Lucien Albretcht is simply one of my favorites and a staple in my home.

The word “brut” on the label is an indication that the wine is on the drier side. If you prefer a bit of sweetness to “smooth” out the wine, look for bubbles with the term “extra-dry” on the label. While it seems counterintuitive, extra-dry is actually sweeter than brut. Technically, brut is so dry that is is “brutish” on your palate.

A fun and festive starter wine that offers yummy bubbles at a lower price is Prosecco from Italy. Balanced acid with perhaps a hint of sweetness, this wine is lower in alcohol making it a great wine to serve early in the night or for brunch. Canella Prosecco di Conegliano and Zardetto Prosecco di Conegliano are good choices.

Interested in bubbles for dessert or those made in a sweeter style for easy sipping? Try Moscato D’Asti crafted from the Muscat grape. Low in alcohol and fruity in flavor, this wine has lots of lip-smacking sweetness making it a perfect pairing for springtime desserts such as strawberry short cake, fruit salad or a simple sugar cookie. Elio Perrone, Vietti, and Piazzo are reliable producers.

Cheers,

Marianne

]]>http://americanwineschool.com/wineblog/a-brutish-winter-makes-for-a-bubbly-spring/feed/0Wine Dinner at Pura Vidahttp://americanwineschool.com/wineblog/wine-dinner-at-pura-vida/
http://americanwineschool.com/wineblog/wine-dinner-at-pura-vida/#respondThu, 20 Jun 2013 15:45:01 +0000http://americanwineschool.com/wordpress/?p=212Tonight, the American Wine School is hosting a great wine dinner at Pura Vida on Cleveland’s Public Square. The theme of the night? American-Made. While 9/10th of all American wine is crafted in good ol’ Cali, we did select a few vinous gems from other regions.

First up, Gruet Sparkling wine from Albuquerque, New Mexico. While that may sound crazy to some, this French-inspired bottle of bubbles is crafted from high-altitude plantings making it beyond sip-worthy. The higher the altitude gives way to cooler the climate. Thus at 4300 feet above sea level, Gruet’s Pinot Noir and Chardonnay grapes are able to come off the vine with mouthwatering acidity. Once in the winery, the grapes are transformed into bubbly wine via the French “classic method”. In short, regular wine is bottled and given a dose of sugary wine mixed with yeast before a beer cap seals it up…yes a beer cap. The bottles are then stored for 24 months giving the yeast plenty of time to make the bubbles. (Think of proofing bread yeast, and you will get the picture.) From here, the yeast are removed, the bottles are topped off, and a cork is caged on top. Et Voila! The bubbles are ready to be enjoyed. That’s where you come in – selling around $14 a bottle – it is a down right patio pounder.

]]>http://americanwineschool.com/wineblog/wine-dinner-at-pura-vida/feed/0Cline Wines Pack a Punchhttp://americanwineschool.com/wineblog/cline-wines-pack-a-punch/
http://americanwineschool.com/wineblog/cline-wines-pack-a-punch/#respondFri, 27 Jan 2012 23:08:51 +0000http://clevelandwineschool.com/wordpress/?p=193For the past two days, I have been tasting and chatting wine with Hilary Cline (young daughter of Fred Cline) and Keith Morris (of Cork Dork fame) at the American Wine School’s Cleveland location. After sipping and pitting Cline up with more than 20+ wines, I think I have a good understanding of the Cline Cellars portfolio, and I also learned a little something about the Oakley, Contra Costa wine region of California. I must say, our tastings flights created an interesting match up, and Cline Cellars faired well against some pretty good sparring partners.

For starters, the Cline’s are known for having some of the oldest vines in California (like 80-120 years old!) with interesting varieties such as Mourvedre, Carignane, Syrah and the like planted in Contra Costa. [2010 Ancient Vine Mourvedre, Contra Costa & 2010 Ancient Vine Zinfandel, California] Hilary was quick to tell me that the vines are dry farmed and enjoy cool nights due to the moderating effect of the San Joaquin and Sacramento Rivers. I later learned that the vines are planted (bush training) on well-drained, sandy soils giving the wines the best chance of finding water in the region’s hot climate; doing so keeps the fruit from taking on a raisin character.

Cline also has vineyards in Carneros, where cooler climates play an important roll in keeping acidity high in the grape. This region is planted to Syrah, Viognier, which we pitted against other California & French examples during a blind tasting. It is not surprising to learn that Hilary Cline found her family’s wines the easiest to sip (she has an excellent palate btw)…even blind! Personally, I adored the 2010 Cline North Coast Viognier. The wine’s crispness balanced the exotic floral, apricot nature of Viognier making it a good sipping wine for any occasion.

The beefiest flight of the two days focused on Cline’s smallest production wines – their Single Vineyards 2009Big Break Zinfandel & 2009 Live Oak Zinfandel, both from Contra Costa. The wines are crafted from ancient vines that stem from the 1900s. As expected, Big Break Zin is a full-bodied wine with lots of ripe black fruit, spice, and toast…but it’s the hit of eucalyptus (along with noticeable acidity) that enables the wine to pop on your palate and remain refreshing and approachable. Weighing in at 16% alcohol, Live Oak Zinfandel enters the match. Full bodied, concentrated and packing a direct punch of black fruits, baking spices, cola, and meatiness with just the right dose of acidity. Firm tannins are accompanied by a bit of oak still riding on top of the fruit. Nothing a few years in my cellar or a big fat steak on my dinner plate would not cure. Bottomline, the wines rocked. Cheers.

]]>http://americanwineschool.com/wineblog/cline-wines-pack-a-punch/feed/0Screwing Around with the Corkhttp://americanwineschool.com/wineblog/screwing-around-with-the-cork/
Wed, 25 Jan 2012 20:34:17 +0000http://clevelandwineschool.com/wordpress/?p=182Most winelovers would like to say that they always open a bottle of wine using proper technique. That said, many times necessity (aka lack of an opener) overrides technique, and the vinous will takes over. Personally, I have been know to open a bottle of wine using a self-created method I call “pigeage-bouchon” or punching down the cork with a sturdy chopstick. It may not be pretty, but it gets the job done. Stuck without a corkscrew in a formal setting? No worries. I once co-hosted an event with the infamous Chef Georges Perrier at Le Bec-Fin, and witnessed his dramatic attempt to saber a bottle of Champagne in front of 100 guests; he did so without spilling a single drop or bubble. We all know that opening a bottle of wine with a corkscrew is the easiest and most correct way to remove the cork.

Simply place the knife of the waiter’s friend under the second lip of the bottle, cut the capsule, and screw the worm of the opener into the cork. Once inserted, the hinged pull makes it easy pop the cork using the top of the bottle for leverage. Try to remove the cork by wiggling it out instead of letting it pop. Not only is it considered rude, but a loud pop can be followed by spewing wine creating both a waste and a mess. Regardless of method, the most important task at hand is to get the cork out of the bottle, and the wine in your glass.

Check out this Frechman, who (BTW) does not need to be opening another bottle of wine http://youtu.be/zv8RvNxy6uM , offering an alternative way to “get smart” about uncorking the bottle. It’s a “shoe-in.” Cheers & Sipitgood

Reason #1 – Letting the wine breathe: If you like big reds, then you need a decanter. Here’s why: The aroma and complexity of full-bodied, red wine actually improves with aeration (the addition of oxygen). Simply removing the cork does not allow the wine to breathe. You need to get the wine out of the bottle, so oxygen can mix with the wine. Try this, pour yourself a glass of good, quality red wine, give it a swirl, and taste it. Set the glass on your kitchen counter for 30 minutes. Then, swirl the wine and give it another sniff. By doing so, you will be able to experience first-hand how a red wine evolves in the glass. When you decant a wine, you are increasing wine’s surface area, and thereby increasing oxygen into the wine, making the evolution process happen faster than in the glass alone. The greater the surface area the wine comes in contact with, the more oxygen is dissolved into the wine; hence the wide circumference of most wine decanters.

Reason #2 – Removal of sediment: At one time or another, we all have opened a bottle of red from our cellar only to find yucky sediment in the bottle. No worries. This is a natural part of the wine’s aging process. As red wines age, they lose color and tannin in the form of sediment. Full-bodied reds, with age of say 10 years or so, and Vintage Ports usually require decanting to separate the clean wine from the sediment.

Reason #3 – Creating a beautiful table: Whether red or white, wines in a decanter spruce up any table. And it does not have to be a formal dinner. From outdoor grilling for a crowd to simple dinner for two, serving wine from a beautiful decanter creates a fun, family-style approach to al fresco dining. We work hard to present our food in a visually pleasing manner…isn’t it about time we did so with wine?

MARIANNE’S FAVORITE DECANTER:

While you can decant into any glass or crystal container, decanters that have a wide circumference offer the best surface area ratio for aerating a wine. At home, and at the American Wine School, I use the Classico decanter from Schott Zwiesel. It is affordable, durable, and easy to use. Cheers!

Everyone has one. That singular point in time when you “got” wine for the very first time. It’s your vinous “ah ha moment” and there isn’t a sweeter sip to be had. Lots of people drink wine, but once you’ve experience your wine WOW you will never approach a glass in the same manner. You stop merely sipping wine and start savouring wine by taking in all that it has to offer including the wine’s history, geography, sensibility, and winemaking tradition.

My wine “ah ha moment” was so passionate, it literally changed my life. Circa 1994, I produced an uber highend trip to Bordeaux for American Express Platinum Card members. The tour was led by Michael Buller, a well-respected wine writer; I was simply on-site to ensure the event went off without any major flaws. (aka I carried Michael’s luggage.) Midway through the trip, we visited Chateau Margaux; where chateau director Paul Pontillier treated the group to a fantastic tasting in the famous first-growth cellar. I have never been quiet sure whether I was under the influence of Monsieur Pontillier’s good looks, his breath-taking French accent, or the romantic ambiance of his stellar cellar, but one thing is for sure – I was smitten by the wine in my glass. It was my vinous “ah ha moment,” and I have never viewed wine the same fashion since that unforgettable sip. The wine was 1992 Pavillon Rouge du Chateau Margaux. For me, this average vintage rocked my palate and my world. It is my ah ha wine.